Make the brine: In stainless steel pot, combine all of the brine ingredients with 2 cups water and bring to a boil. Reduce heat to a brisk simmer.

Prepare the carrots: Add carrots to the brine and cook for 3 to 4 minutes; the carrots will be still quite firm. Remove carrots to a baking sheet; spread out to cool. Let brine come to room temperature.

Put carrots in a covered container; pour over brine. Marinate for several hours in the refrigerator.